Today’s watchword: freshness!
When it is hot it is important to hydrate and to do it there are lots of valid alternatives than simple water!
I’ve recently fallen in love with fruit sorbets: a real pleasure moment full of vitamins!
So I’m leaving you the recipe for apple and elderberry sorbet, a simply perfect match!
MAKES ABOUT 6 CUPS
READY IN 6-7′ (+ freezing time)
17,5 oz apple and elder juice (I used Leni’s)
1 cup sugar
1 egg white
… sure! That’s all folks!
STEP 1: BOIL WATER AND JUICE
In a small saucepan, combine the water and sugar and boil until the sugar dissolves (about 10 minutes). Then remove from heat and allow to cool.
STEP 2: WHISK THE EGG WHITE
In a bowl, whisk the egg white until stuff.
STEP 3: COMBINE THE INGREDIENTS AND FREEZE
Add the juice previously prepared to the egg white and mix.
Transfer it into an ice cream bowl and put it in the freezer. Egg white tends to keep afloat, that’s not a problem 😉
STEP 4: BLEND AND FREEZE AGAIN
Remove the bowl from the freezer and mix the sorbet with an immersion blender, then put the bowl again in the freezer.
Repeat this action4/5 times and the sorbet is ready!
A PIECE OF ADVICE: if you have no time, you can stop at step 3 and directly freeze the sorbet overnight.
Just 5 minutes before serving, take it out of the freezer, roughly crush it with a knife, then blend with the immersion blender and you’re done! Super velvety result!
#getbready & enjoy your meal